Tastes and Odours in Tap Water - anticipating, analysing, acting

7 July 2016 10:00-16:30, London, United Kingdom

Taste and odour are perceived by the public as the primary indicators of the safety and acceptability of drinking water. These parameters (along with colour) are evaluated by consumers every time they take a drink of water and are frequently the cause of complaints. More importantly, customer complaints may provide the earliest indication there is a problem and potential health risk requiring investigation.

Reports of taste and odour problems must be taken very seriously by water providers as they can impede public trust in drinking water, and lead to unwelcome media attention which can impact on reputation, as well as impose significant potential costs on utilities.

It is therefore an issue which continues to be of daily concern to all water companies. Despite this fact, there have been few if any conferences addressing this important topic in recent years.

This event aims to fill that gap by inviting experts to present the latest advances in locating and identifying taste and odour problems, and via water company representatives sharing their experiences in managing and responding to real incidents.


10:00 Registration and coffee (Fish Room)
Morning Session 10.30 - 13.00 (Science Room)
10.30 Welcome and information for the day
Opening Remarks: The importance of taste & odour to consumers
Session 1 Chair, WSF Committee
10.40 Regulatory requirements: addressing causes and customer impact.
Martin Bird, UK Drinking Water Inspectorate.
11.15 Customer perspective.
11.50 Analytical methods used in taste and odour determination.
Gavin Mills CChem FRSC, Principal Scientist Severn Trent Sevices.
12.25 Training of taste and odour panels.
Dr Bill Simpson, Executive Director, Cara Technology Limited.
13.00 - 13.50 Buffet Lunch & Exhibitor display (Fish Room)

Afternoon Session 13.50 - 16.00 (Science Room)
13.55 Start of afternoon session.
Opening remarks: Risks and real-life events.
Session 2 Chair, WSF Committee.
14.00 National assessment of risks to water supplies of low taste and odour
compounds (with a focus on modelling).
Dr Mick Whelan, University of Leicester.
Water Company experiences in managing and responding to incidents
14.35 Case Study 1: Geosmin in Upland Pennine reservoir systems.
Dr Martin Padley, Director of Water and Scientific Services, United Utilities.
15.00 Case Study 2: The potential pitfalls of introducing a new water source, a case study from Scotland.
Simon Gillespie, Scientific Services, Scottish Water.
15.25 Open Discussion: participants are invited to share their experiences under Chatham House rules.
15.55 Closing remarks.
Chairman of afternoon session.
16.00 Tea/Coffee Available & Exhibitor display (Fish Room)
16.30 Close of Conference
Sponsorship & supporting organisations
The Royal Society of Chemistry

Science Room, The Royal Society of Chemistry, Burlington House, Piccadilly, London, W1J 0BA, United Kingdom

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